Canning Homemade Salsa

With fresh homegrown tomatoes from your garden, why not try canning your own homemade salsa? Using fresh tomatoes and other fresh vegetables like onions, jalapeno peppers, garlic and fresh cilantro, you are certain to produce a great tasting, ready for a Saturday afternoon chips and salsa fest out by the swimming pool.

This recipe is very simple and takes just a short time to cook like most other hot water bath canning methods. Since tomatoes already have a lot of acid in them, the use of similar amounts of vinegar as you would use in preparing pickles is not necessary. You’ll see that this recipe calls for only 1 ½ cup of cider vinegar to produce 4 quarts of finished salsa.

Follow all of the normal hot water bath canning preparations, getting all of the necessary tools at the ready. Sterilize all of your jars, lids and bands. Bring your canning pot of water to just under a boil. When you have filled your jars with the hot salsa mixture, seal the jars with your hot lids and bands and process (boil) for 15 minutes. Pull jars from the canner and let stand for at least 12 hours prior to putting them up in the pantry. Make sure the lids have been sucked down and have the proper seal.

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